Скачать или смотреть Corn Potato Rosti

If you love potatoes, then this corn potato rosti is going to be your new favorite 💫 Super easy to make, this recipe is perfect for those evening snack cravings and will be love at first bite, I promise🥰

Welcome to Episode 6 of Beyond Chai & Pakora, where I’m sharing my favourite comfort food recipes that’s all about celebrating the monsoon with food that goes beyond the usual!

Ingredients:
Potatoes - 3 - medium size
Corn - ⅓ cup - boiled
Rice flour - 2 tbsp
Soy sauce - ½ tsp
Green Onion (whites only) - 2 stalks
Ginger - ½" - grated
Garlic - 5 cloves - grated
White pepper - ¼ tsp
Chilli flakes - ½ tsp
Sugar - ½ tsp
Sesame oil - ½ tsp
Black sesame - 1 tsp

Dipping Sauce:
Soy sauce - 2 tbsp
White sesame - 1 tsp
Rice wine vinegar - 1 tbsp
Ginger juice - ½ tbsp
Jaggery pwd - 1 tsp
Chilli flakes - 1 tsp

Method:
Peel and grate the potatoes.
Squeeze out excess moisture from the grated potatoes using a muslin cloth.
In a mixing bowl, combine grated potato, boiled corn, soy sauce, green onion whites, grated ginger, grated garlic, white pepper, sugar, chilli flakes, sesame oil, black sesame seeds, and rice flour. Mix well.
Heat a pan and lightly grease it with oil.
Take small portions of the mixture, flatten slightly, and place them on the pan.
Pan-sear on medium flame until golden and crisp on both sides.
For the dipping sauce, mix together soy sauce, white sesame seeds, rice wine vinegar, ginger juice, jaggery powder, and chilli flakes in a small bowl.
Serve the hot rosti with the prepared dipping sauce.

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